Enchiladas freeze beautifully! Thaw the casserole overnight in the refrigerator, and you’ll have a super-easy weeknight dinner the next day.
Serves: 4Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 1 lb. ground beef
- 1 medium onion, peeled and chopped
- 1 small jalapeño pepper, seeded and minced
- 1 can (16 oz.) refried beans
- 1 can (8 oz.) tomato sauce
- 1 tsp. ground cumin
- ¼ cup chopped cilantro
- 8 corn tortillas
- 1 can (20 oz.) enchilada sauce
- 1 cup shredded Monterey Jack cheese
- In a heavy skillet over medium heat, cook ground beef with onion and jalapeño until beef is thoroughly cooked. Drain well. Stir in refried beans, tomato sauce, cilantro, and cumin. Blend well and reduce heat to medium-low. Simmer, uncovered, for 15 minutes.
- Preheat oven to 350°F. Stack tortillas and wrap in foil. Place in oven for 5 minutes to soften.
- Pour ½ cup enchilada sauce in bottom of a medium baking dish. Divide beef filling among tortillas and roll up. Place stuffed tortillas in baking dish. Cover with remaining enchilada sauce. Top with shredded cheese.
- Bake for 25 minutes until casserole is hot in center and bubbling around the edges.